Spice up your culinary repertoire with these 7 mouthwatering banana pepper recipes, from appetizers to main courses. Discover new ways to incorporate this versatile ingredient into your meals.
Banana peppers, known for their mild tangy flavor and vibrant color, are a versatile ingredient that can enhance a wide variety of dishes. Whether you’re looking for a zesty appetizer or a satisfying main course, these 7 delectable banana pepper recipes will bring a burst of flavor to your table. Get ready to explore new ways to enjoy this delicious pepper in your cooking!
- Stuffed Banana Peppers:
An irresistible appetizer or side dish, stuffed banana peppers are filled with a savory mixture of cream cheese, garlic, and spices, then baked to perfection.
- 8 large banana peppers
- 8 oz cream cheese, softened
- ½ cup shredded cheddar cheese
- ¼ cup grated Parmesan cheese
- 1 clove garlic, minced
- ½ teaspoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon paprika
Instructions:
- Preheat oven to 350°F (175°C).
- Cut a slit lengthwise along each banana pepper, being careful not to cut all the way through. Remove seeds and membranes.
- In a medium bowl, combine cream cheese, cheddar cheese, Parmesan cheese, garlic, onion powder, salt, black pepper, and paprika. Mix well.
- Stuff each banana pepper with the cheese mixture, filling them generously.
- Place the stuffed peppers on a baking sheet lined with parchment paper.
- Bake for 20-25 minutes or until the peppers are tender and the cheese mixture is golden and bubbly.
- Serve warm and enjoy
- Banana Pepper Salsa:
2. Banana Pepper Salsa:
Add a zesty twist to your traditional salsa with this banana pepper salsa recipe, perfect for dipping with tortilla chips or topping grilled meats.
- 4 medium tomatoes, chopped
- ½ cup chopped banana peppers (seeded and deveined)
- ½ cup chopped red onion
- ¼ cup chopped fresh cilantro
- 1 clove garlic, minced
- 1 tablespoon lime juice
- Salt and black pepper, to taste
Instructions:
- In a large bowl, combine tomatoes, banana peppers, red onion, cilantro, garlic, and lime juice.
- Season with salt and black pepper to taste.
- Mix well and refrigerate for at least 1 hour to allow flavors to meld.
- Serve chilled with tortilla chips or as a topping for grilled meats.
Creamy Banana Pepper Pasta:
This creamy banana pepper pasta dish is a delightful combination of tangy banana peppers, tender pasta, and a rich, velvety sauce.
- 8 oz penne pasta
- 2 tablespoons olive oil
- ½ cup sliced banana peppers (seeded and deveined)
- ½ cup diced yellow onion
- 2 cloves garlic, minced
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions:
- Cook pasta according to package directions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add banana peppers and onions, cooking until softened, about 5 minutes.
- Stir in garlic and cook for an additional 1 minute.
- Pour in heavy cream and bring to a simmer. Cook for 5 minutes, stirring occasionally.
- Stir in Parmesan cheese and season with salt and black pepper to taste.
- Add the cooked pasta to the skillet, tossing to coat evenly with the sauce.
- Serve hot, garnished with fresh parsley.
Banana Pepper and Sausage Pizza:
Elevate your homemade pizza night with this flavorful combination of banana peppers, Italian sausage, and gooey mozzarella cheese.
- 1 lb pizza dough
- ½ cup pizza sauce
- 1 ½ cups shredded mozzarella cheese
- ½ cup sliced banana peppers (seeded and deveined)
- ½ lb cooked Italian sausage, crumbled
- ¼ cup thinly sliced red onion
Instructions:
- Preheat oven to 475°F (245°C). If using a pizza stone, place it in the oven while preheating.
- Roll out pizza dough on a lightly floured surface to your desired thickness.
- Spread pizza sauce evenly over the dough, leaving a small border around the edges.
- Sprinkle mozzarella cheese over the sauce, then top with banana peppers, cooked sausage, and red onion.
- Transfer the pizza to the preheated pizza stone or a parchment-lined baking sheet.
- Bake for 12-15 minutes, or until the crust is golden and the cheese is bubbly and melted.
- Remove from the oven, let cool for a few minutes, then slice and serve.
Banana Pepper and Corn Salad:
This refreshing and colorful salad features a tangy vinaigrette that perfectly complements the sweet corn and mild banana peppers.
- 4 cups fresh corn kernels (from about 4 ears of corn)
- 1 cup chopped banana peppers (seeded and deveined)
- ½ cup diced red bell pepper
- ¼ cup thinly sliced green onions
- ¼ cup chopped fresh cilantro
- ¼ cup olive oil
- 2 tablespoons apple cider vinegar
- Salt and black pepper, to taste
Instructions:
- In a large bowl, combine corn, banana peppers, red bell pepper, green onions, and cilantro.
- In a small bowl, whisk together olive oil and apple cider vinegar. Season with salt and black pepper to taste.
- Pour the dressing over the corn mixture and toss to combine.
- Refrigerate for at least 30 minutes to allow flavors to meld.
- Serve chilled.
Banana Pepper Pickles:
Preserve the flavor of banana peppers with this easy pickling recipe – perfect for adding a tangy crunch to sandwiches, salads, or as a snack on their own.
- 1 lb banana peppers, sliced into rings (seeded and deveined)
- 1 ½ cups white vinegar
- ½ cup water
- 2 cloves garlic, peeled and crushed
- 1 tablespoon sugar
- 1 teaspoon salt
- ½ teaspoon mustard seeds
- ½ teaspoon black peppercorns
Instructions:
- Place the sliced banana peppers in a clean 1-quart jar.
- In a saucepan, combine white vinegar, water, garlic, sugar, salt, mustard seeds, and black peppercorns. Bring the mixture to a boil, then reduce heat and simmer for 5 minutes.
- Carefully pour the hot liquid over the banana peppers in the jar, leaving ½-inch headspace.
- Seal the jar with a tight-fitting lid and let it cool to room temperature.
- Refrigerate for at least 1 week before enjoying the pickled banana peppers. Store in the refrigerator for up to 3 months.
Banana Pepper and Tomato Bruschetta:
This vibrant bruschetta topping pairs tangy banana peppers with juicy tomatoes and fresh basil for a delightful appetizer or light meal.
- 1 ½ cups chopped tomatoes
- ½ cup chopped banana peppers (seeded and deveined)
- ¼ cup finely chopped red onion
- ¼ cup chopped fresh basil
- 1 clove garlic, minced
- 1 tablespoon balsamic vinegar
- 1 tablespoon olive oil
- Salt and black pepper, to taste
- 1 baguette, sliced and toasted
Instructions:
- In a medium bowl, combine tomatoes, banana peppers, red onion, basil, garlic, balsamic vinegar, and olive oil.
- Season with salt and black pepper to taste.
- Allow the mixture to rest for at least 30 minutes for flavors to meld.
- Spoon the topping onto toasted baguette slices and serve.
These 7 delectable banana pepper recipes offer a variety of ways to enjoy this versatile ingredient in your cooking. From appetizers to main courses, these dishes showcase the unique flavor profile of banana peppers and are sure to delight your taste buds. Give these recipes a try and discover new ways to incorporate banana peppers into your culinary repertoire.
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